Description

This Berry Icebox Cake combines layers of creamy whipped filling, fresh strawberries, and blueberries between crunchy graham crackers, creating a delightful dessert that’s easy to prepare and perfect for gatherings.

Ingredients

Scale

1 8-ounce block cream cheese, softened
1/2 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
18 graham cracker sheets
1 pound strawberries, sliced
1 cup blueberries
extra strawberries, blueberries, and fresh mint, for topping the cake

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Instructions

In a large bowl, beat the cream cheese and confectioners’ sugar together until smooth. Fold in the heavy whipping cream and vanilla extract, then beat until stiff peaks form.
Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish. Add a layer of graham crackers, breaking as needed for an even layer. Spread a third of the whipped cream mix over the crackers, then top with half the strawberries and half the blueberries.
Add another layer of graham crackers, followed by another third of the whipped cream mixture, and the remaining strawberries and blueberries.
Top with a final layer of graham crackers and spread the remaining whipped cream mixture evenly over the top.
Cover and refrigerate for at least 6 hours or overnight until set.
Before serving, garnish with extra strawberries, blueberries, and fresh mint. Slice into squares and serve chilled.

Notes

For best results, let the cake chill overnight to allow the flavors to meld and the graham crackers to soften.
Feel free to substitute or add additional berries based on your preference, like raspberries or blackberries.
This cake can be made a day in advance for easy entertaining.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 180mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg